Optimization of Maillard reaction conditions of Guizhou Sansui duck bone enzymatic hydrolysate and analysis of its volatile components

doi:10.11882/j.issn.0254-5071.2019.09.023

HUANG Shan, WANG Xiujun, LIU Jiahui, SHEN Changxuan

China Brewing ›› 2019, Vol. 38 ›› Issue (9) : 117-123.

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China Brewing ›› 2019, Vol. 38 ›› Issue (9) : 117-123. DOI: 10.11882/j.issn.0254-5071.2019.09.023

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Optimization of Maillard reaction conditions of Guizhou Sansui duck bone enzymatic hydrolysate and analysis of its volatile components

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(9): 117-123 https://doi.org/10.11882/j.issn.0254-5071.2019.09.023

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